- Prep Time:
- Cook Time:20 minutes
- Serves:12
Recipe and photo courtesy of Quaker Oats. Check out their site for more recipes and oat information.
Nutrition Information: 1 muffin top
Calories 190, Calories From Fat 63, Total Fat 7g, Saturated Fat 1g, Cholesterol 20mg, Sodium 190mg, Carbohydrates 29g, Dietary Fiber 2g, Protein 4g.
Ingredients
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1-1/2 cups Quaker oats (quick or old fashioned, uncooked)
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1/2 cup sugar
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1/3 cup (5 tablespoons plus 1 teaspoon) margarine or butter, melted
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1-1/3 cups all-purpose flour
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1 tablespoon baking powder
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3/4 teaspoon ground ginger
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2/3 cup milk
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1 egg, slightly beaten
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1 cup fresh or frozen blueberries
Preparation
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1
Heat oven to 400°F. Grease large cookie sheet. Combine oats and sugar.
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2
For streusel topping, combine 1/4 cup oat mixture and 1 tablespoon of melted margarine in small bowl; set aside.
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3
For muffins, add flour, baking powder and ginger to remaining oat mixture; mix well. Add combined milk, remaining melted margarine and egg; mix just until dry ingredients are moistened. Stir in blueberries.
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4
For each muffin top, drop batter by 1/4 measuring cupfuls onto prepared cookie sheet. Sprinkle streusel topping evenly over batter, patting gently.
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5
Bake 20 to 22 minutes or until golden brown. Serve warm.
Additional Info
*Tip:: To freeze, wrap muffin tops securely in foil or place in freezer bag; label and freeze. To reheat, microwave at HIGH about 30 seconds per muffin top.
